Preheat the oven to 170°C. Grease and line a round 22cm round springform tin with butter and baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender, then drain. Return to pan and repeat the process. Refresh under cold water, and drain. Coarsely chop the oranges, removing and discarding any seeds.Place the orange (skin included) in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.Bake for one hour or until a skewer inserted into the centre comes out clean. Set aside for at least 15 minutes to cool.

Meanwhile, to make the orange syrup, use a vegetable peeler to peel the rind from orange. Cut the rind into thin strips (see our candied lemon peel post for more info). Juice the orange.Place the rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to the pan with the orange juice and sugar. Place over a low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top, then spoon over syrup before serving.

2 comments:

There is no easy way to work out how much you would need to swap, it would be a completely different type of cake in terms of texture, rise etc. You could try this recipe http://www.bakingmakesthingsbetter.com/2010/07/orange-cake.html